Spinach apple quinoa salad
Prep Time:
30 minutes
Cook Time:
12 minutes
Serving Size:
3/4 cup (175 mL)
Lunch
This salad packs a punch! With whole grain quinoa, tart apple, pomegranate seeds and nutrient packed spinach, your body and taste buds will thank you.
Ingredients
Salad:
- 1 cup (250 mL) quinoa, rinsed (about 2 cups cooked)
- ½ cup (125 mL) pomegranate seeds
- 3 cups (750 mL) baby spinach, chopped
- 1 Granny Smith apple, sliced
- ¼ cup (60 mL) walnuts, chopped
- ½ cup (125 mL) low-fat feta cheese, crumbled
- ¼ cup (60 mL) dried cranberries
Vinaigrette:
- ¼ cup (60 mL) canola oil
- ¼ cup (60 mL) apple cider vinegar
- 2 tsp (10 mL) Dijon mustard
- 1 tbsp (15 mL) maple syrup
- ½ tsp (2.5 mL) garlic powder
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
Instructions
- In a saucepan, bring quinoa and 2 cups of water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.
- In a large bowl, combine pomegranate, spinach, apple, walnuts, feta and quinoa.
- Whisk together canola oil, vinegar, mustard, maple syrup and seasonings; pour over quinoa mixture and stir to coat. Chill 30 min. before serving.
Tips
Cook once, eat twice! If you enjoy quinoa, cook a double batch with 2 cups (500 mL) dry quinoa and 4 cups (1 L) water. Once cooked, divide in half, using one half for the salad and freezing the other portion for use at another time.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 210 | |||
| Fat 12 g | 16 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 10 mg | |||
| Sodium 220 mg | 10 % | ||
| Carbohydrate 22 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 9 g | 9 % | ||
| Protein 5 g | |||
